Sample Questions and Answers
What is the primary reason why food handlers should avoid touching ready-to-eat food with bare hands?
It prevents food from getting cold
B. It reduces the risk of bacterial transfer
C. It improves the taste of the food
D. It keeps hands from getting greasy
Answer: B
What is the best way to check the temperature of food?
Tasting a small sample
B. Using a calibrated food thermometer
C. Placing a hand near the food
D. Checking for visible steam
Answer: B
Which of the following is an example of time-temperature abuse?
Storing meat at 38°F
B. Keeping hot food at 135°F
C. Leaving perishable food out at room temperature for five hours
D. Cooling soup in an ice bath
Answer: C
What should be done if a food worker accidentally drops a utensil on the floor?
Pick it up, wipe it off, and continue using it
B. Rinse it under hot water and reuse it
C. Sanitize the utensil before using it again
D. Use it only for raw meat
Answer: C
Which of the following is NOT a proper method for preventing pest infestations in food establishments?
Keeping doors and windows closed
B. Storing food in sealed containers
C. Leaving food out overnight for easy access
D. Regularly inspecting for signs of pests
Answer: C
What is the safest way to serve ice in beverages?
Using a scoop stored outside the ice bin
B. Using hands if they are washed
C. Using a clean glass to scoop the ice
D. Allowing customers to serve themselves
Answer: A
What is the most common cause of Hepatitis A outbreaks in foodservice?
Undercooked poultry
B. Poor personal hygiene of food handlers
C. Cross-contact with allergens
D. Chemical contamination
Answer: B
What should a food handler do after taking out the garbage?
Sanitize their work area
B. Wash hands thoroughly
C. Change uniforms
D. Take a 10-minute break
Answer: B
Which practice increases the risk of foodborne illness?
Cooking chicken to 165°F
B. Storing raw meat on the bottom shelf of the refrigerator
C. Washing hands before handling food
D. Using the same cutting board for raw and cooked foods
Answer: D
Which of the following is an example of a biological contaminant?
Plastic wrap in food
B. Pesticide residue
C. Salmonella bacteria
D. Metal shavings
Answer: C
What is the safest way to store shell eggs?
At room temperature
B. In the coldest part of the refrigerator
C. In a dry storage area
D. Next to raw poultry
Answer: B
What should be done with food that has been contaminated with raw meat juices?
Rinse it under hot water
B. Discard it immediately
C. Freeze it for later use
D. Cook it to 165°F
Answer: B
Which of the following practices helps prevent foodborne illnesses caused by viruses?
Washing produce with soap
B. Thorough handwashing and excluding sick employees
C. Using chemical sanitizers on all food
D. Freezing food before serving
Answer: B
What is the proper method for calibrating a thermometer?
Placing it in hot water
B. Adjusting it to 32°F in ice water
C. Holding it in the air and checking the reading
D. Using it to measure room temperature
Answer: B
What is the best way to prevent foodborne illness from seafood?
Keeping seafood at room temperature
B. Purchasing from approved, reputable suppliers
C. Cooking all seafood to 120°F
D. Storing seafood with fresh produce
Answer: B
Which of the following is a sign of spoiled food?
A fresh aroma
B. No visible mold
C. Slimy or discolored texture
D. Proper packaging
Answer: C
What is the best way to prevent cross-contact of allergens in a foodservice setting?
Using separate utensils and equipment for allergen-free foods
B. Cooking all foods at high temperatures
C. Storing all foods together to save space
D. Wiping utensils with a dry cloth between uses
Answer: A
Which of the following is an example of a physical contaminant in food?
E. coli bacteria
B. A piece of glass from a broken plate
C. Residual pesticide on vegetables
D. Spoiled meat
Answer: B
Which of the following is a critical step in ensuring safe food handling?
Wearing gloves at all times
B. Cooking food to the proper internal temperature
C. Washing dishes once per shift
D. Tasting food to check for spoilage
Answer: B
What is the primary cause of Staphylococcus aureus food poisoning?
Consuming raw shellfish
B. Poor personal hygiene of food handlers
C. Drinking unpasteurized milk
D. Eating undercooked beef
Answer: B
Which food item requires time and temperature control for safety (TCS food)?
Unopened canned tuna
B. Baked bread
C. Sliced melons
D. Dry rice
Answer: C
What is the best way to prevent Norovirus contamination in foodservice establishments?
Cooking all foods to 165°F
B. Encouraging workers to work while mildly sick
C. Proper handwashing and sanitizing surfaces
D. Using gloves instead of washing hands
Answer: C
Which of the following can lead to Clostridium perfringens food poisoning?
Eating contaminated deli meats
B. Consuming raw eggs
C. Holding food in the temperature danger zone for too long
D. Drinking pasteurized milk
Answer: C
What is the primary reason food should not be stored directly on the floor?
To prevent contamination from dirt and pests
B. To make food more accessible
C. To save storage space
D. To keep food closer to cleaning supplies
Answer: A
What is the first step in responding to a suspected foodborne illness outbreak?
Cleaning the kitchen thoroughly
B. Identifying the suspected food and removing it from service
C. Blaming the supplier
D. Ignoring customer complaints
Answer: B
What is the recommended storage temperature for frozen foods?
0°F or below
B. 20°F
C. 32°F
D. 40°F
Answer: A
Which of the following is NOT a safe food handling practice?
Using separate cutting boards for raw meat and vegetables
B. Thawing meat in the refrigerator
C. Washing raw chicken before cooking
D. Cooking seafood to 145°F
Answer: C
What type of food hazard is caused by dirt, hair, or fingernails?
Biological hazard
B. Physical hazard
C. Chemical hazard
D. Viral hazard
Answer: B
What is the most effective way to reduce the risk of foodborne illness caused by parasites?
Cooking food to the proper internal temperature
B. Storing food at room temperature
C. Washing produce with soap
D. Adding vinegar to food
Answer: A
Which of the following is an example of a chemical contaminant in food?
Mold on bread
B. Metal shavings from a can opener
C. Residual sanitizer on a cutting board
D. A fly landing on a plate
Answer: C
Which of the following is a proper way to handle raw poultry?
Storing it above ready-to-eat foods in the refrigerator
B. Keeping it at room temperature before cooking
C. Washing it under running water before cooking
D. Storing it in a leak-proof container at 41°F or below
Answer: D
What is the minimum internal temperature for cooking poultry safely?
135°F
B. 145°F
C. 155°F
D. 165°F
Answer: D
Which of the following foods is most commonly linked to Shigella contamination?
Undercooked poultry
B. Contaminated water and salads
C. Unpasteurized milk
D. Raw oysters
Answer: B
What is the best way to ensure that a thermometer is accurate?
Storing it in hot water
B. Checking it against room temperature
C. Calibrating it regularly using ice water or boiling water
D. Using it only for cold foods
Answer: C
What is the most important reason to avoid eating raw or undercooked seafood?
It has a stronger fishy smell
B. It may contain harmful bacteria or parasites
C. It is harder to chew
D. It lacks nutrients
Answer: B
Which of the following is NOT considered a high-risk population for foodborne illness?
Young children
B. Pregnant women
C. Healthy teenagers
D. Elderly individuals
Answer: C
Which type of foodborne illness is caused by ingesting toxins produced by bacteria?
Infection
B. Intoxication
C. Cross-contamination
D. Viral infection
Answer: B
What should a food handler do if they see signs of mold on cheese?
Cut off the moldy part and serve the rest
B. Freeze the cheese to kill the mold
C. Discard the entire cheese product
D. Cook it at a high temperature to destroy the mold
Answer: C
Which of the following is NOT a recommended practice for cooling hot foods quickly?
Using ice baths
B. Dividing large portions into smaller containers
C. Leaving food uncovered at room temperature
D. Stirring food while cooling
Answer: C
What is the most common cause of foodborne illness outbreaks in restaurants?
Cross-contamination
B. Overcooked food
C. High food prices
D. Lack of customer complaints
Answer: A
What is the correct way to sanitize a food-contact surface?
Wash, rinse, and air dry
B. Rinse with hot water only
C. Scrape off debris and reuse
D. Wash, rinse, and apply an approved sanitizer
Answer: D
Which of the following is a sign of spoilage in fresh fish?
Bright, clear eyes
B. Firm flesh that springs back when pressed
C. Strong ammonia-like odor
D. A mild, fresh scent
Answer: C
What should be done with food that has been in the temperature danger zone for more than four hours?
Reheat it to 165°F and serve it
B. Refrigerate it immediately
C. Discard it
D. Mix it with freshly cooked food
Answer: C
Which of the following is NOT a recommended practice when handling ice?
Using a designated scoop stored outside the ice bin
B. Using clean hands to transfer ice
C. Keeping ice bins covered when not in use
D. Never using glass to scoop ice
Answer: B
Which of the following foodborne illnesses is caused by a virus rather than bacteria?
Salmonella
B. Listeria
C. Norovirus
D. E. coli
Answer: C
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